Sauteed Ginger and Garlic Salmon

Happy Friday Lovelies! I completely forgot that today was Good Friday and that a lot of companies have it off. I did have work but came in to find out we were getting out early…woo hoo! Perfect, especially since I’m going to Boston for the weekend and leaving tonight. I still can’t believe it’s been one year since the last Boston Marathon.

Andy and I are running the B.A.A. 5k with two of my bestest friends tomorrow morning. I am really looking forward to running around the Boston Common and Back Bay. It’s one of the things I miss most about living there. The race starts at 8AM though, so looks like a mellow evening is in store for tonight.

Okay, food talk time!

I’ve really been craving seafood lately. It’s a great lighter option for the Spring time. I was really feeling my spring fever coming on last week and then BAM it’s freezing again. Such a tease that Mother Nature is.

When we did get a glimpse of spring a couple of weeks ago though I made this delicious Sauteed Ginger and Garlic Salmon dish for one. Thanks to the wonderful man behind the fish counter at Whole Foods for the inspiration. He had shown me a marinade to saute it with. It sounded yummy, but of course had way too many ingredients in it that I couldn’t pronounce, so I made my own!

Mix together mustard, coconut aminos, garlic, ginger, salt and pepper in a bowl. Set aside.

Heat olive oil in your pan over medium heat. Add in onions and saute for 2 – 3 minutes or until browned. Sprinkle your salmon with some salt and pepper and place in pan, skin side down. Pour about half of your marinade over the salmon. Cook salmon for about 5 minutes and turn over. Add the rest of the marinade and move your onions on top of your salmon with a spatula. Cook for an additional 5 minutes.